Ribeye Steak with Truffle Mayonnaise & Mushrooms
with Parmigiano Reggiano & spinach mashed potatoes0.0(0)
Calories
:
768 kcalProtein
:
42.4g proteinDifficulty
:
EasyHigh Protein
-30% carbs
Allergens:
- Melk (inclusief lactose)
- Mosterd
- Ei
Ribeye steak is prized for its marbling – the streaks of fat that melt as it cooks – making this cut of meat extra juicy and tender.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Ribeye steak
200 g
Potatoes
½ piece
Garlic
½ piece
Shallot
100 g
Spinach
90 g
Pre-cut mushroom mix
¼ piece
Lemon
½ sprig
Fresh rosemary
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
25 g
Truffle-style mayonnaise
(Contains: Mosterd, Ei)
½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1.5 tablespoon
[Plant-based] butter
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3214 kJ
Calories768 kcal
Fat44.9 g
Saturated Fat17.8 g
Carbohydrate47.3 g
Sugar4.4 g
Dietary Fiber9.7 g
Protein42.4 g
Cholesterol8.3 mg
Salt0.9 g
Potassium1527.6 mg
Calcium258.1 mg
Iron3.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Tall-Sided Pan
•Aluminum Foil
•Potato Masher
•Small Bowl
Cooking Steps
1
- Take the steak out of the fridge and allow it to reach room temperature.
- Peel or thoroughly wash the potatoes and cut them into rough pieces. Transfer to a pot or saucepan, then submerge with water and crumble in the stock cube (see pantry for amount).
- Boil the potatoes for 10 - 13 minutes.
- Add the spinach and cook for 1 more minute. Reserve a small amount of the cooking liquid, then drain and set aside.
2
- In the meantime, crush or mince the garlic and finely chop the shallot.
- Grate the Parmigiano Reggiano.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the shallot with the mushrooms and the rosemary sprig for 3 - 4 minutes.
- Add the garlic and the mustard seeds, then fry for 2 more minutes.
3
- Meanwhile, melt a knob of butter in a frying pan over medium-high heat and fry the steak for 2 - 4 minutes per side (see Tip).
- Remove from the pan and season with salt and pepper, then allow to rest under aluminum foil.
- Transfer the cooking juices to the mushrooms and mix well to combine.
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
4
- Zest the lemon and cut into six wedges.
- When the mushrooms are done, remove the rosemary and turn off the heat.
- Stir in 0.5 tsp lemon zest per person, then season to taste with salt and pepper.
5
- In a small bowl, combine the truffle mayonnaise with the juice of one lemon wedge per person.
- Mash the potatoes and the spinach with a knob of butter and a splash of cooking liquid as preferred.
- Stir in the Parmigiano Reggiano and the mustard, then season to taste with salt and pepper.
6
- Slice the steak against the grain.
- Serve the mash on plates with the mushrooms and the steak alongside.
- Drizzle with the truffle sauce to finish.
